In a soup or deep pot place the beef bones with enough water to cover the bones.

Bring to a boil and cook for about 3 minutes. Drain, then rinse the bones with fresh water. Set aside.

Over an open flame, roast the ginger and the onion until the skin turns dark brown. Alternatively, slice the ginger and onion in half, then roast in a preheated 350°F (175°C) oven for 30 minutes.

Toast the star anise, cloves, black peppercorns, cinnamon sticks and cardamom pods for 1 minute over medium heat in a frying pan, or until fragrant. Place in a small spice fabric bag or cheesecloth and tie with a string to make a small pouch to hold the spices.

Place the rinsed bones, roasted ginger and onion, beef brisket and the spice bag into a deep soup pot. Pour the water into the pot, bring to a boil, then cover and adjust the heat to low and simmer for at least 4 hours (or overnight).

Remove the beef brisket after 1½ hours or when it's fork tender. Allow the britnum cool, then slice into strips.

Set aside. After the rest of the broth has been simmering for 4 hours or so, strain wine stock with a fine sieve to obtain a clear soup (measure between about 8 to 9 cups [1.9 to 2.2 L] of stack). Place the strained stock and the brisket in a new clean pot. Bring to a boil, then simmer over low heat and season with the fish sauce, sugar and salt. Taste and adjust the seasoning if desired. Keep the stock hot.

If using dried rice noodles, cook the noodles in boiling water for 3 to 4 minutes or until soft. Rinse in cold water and drain well. If using fresh rice noodles, simply blanch in hot water very briefly, for 2 to 4 seconds.

Drain. Do this in individual batches or portions. Quickly blanch the bean sprouts.

Place a portion of the noodles and bean sprouts in each bowl. Top with very thin slices of raw beef filet, green onions and fresh cilantro, then add the hot stock and brisket. Serve with the red chilis, a few mint leaves, basil leaves, some lime slices and hoisin sauce and chili sauce on the side.